Roast Kid With Anchovies, Rosemary And Lemon
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4
You guessed it. Had my brothers in law, over in Siumu, whack one of the goats. I’ll freeze a bunch but it’s been a while since we had goat so we’re pigging out, no pun intended. When I found this recipe, it didn’t make sense. Read more I liked the ingredients but the method was wonky. Took me a spell to make sense of it. All the terms, names, etc. were old Brit. The author knew how to cook but had a spot of trouble putting ideas to paper. However, it makes a REALLY nice dish. What, no goat? Lamb works. It’s different, but it works. See less
Ingredients
- For the goat: shopping list
- • 2.2 lb. (1kg) kid goat, cut into large chunks, about 2 X 2 in. (6 x 6cm). shopping list
- • 4 Tbs. plain flour. shopping list
- • Sea salt and freshly ground black pepper, to taste. shopping list
- • ½ cup vegetable oil. shopping list
- • 20 cherry tomatoes on the vine. shopping list
- • 1 fennel bulb, quartered. shopping list
- • 2 med. Potatoes, quartered. shopping list
- • 1 red bell pepper, quartered and seeded. shopping list
- • 3 shallots, halved. shopping list
- • 1 aubergine (Egg plant), cut into thick slices. shopping list
- • 1 courgette (zucchini), cut into thick slices. shopping list
- • 4 large fresh sweet red chilies. shopping list
- • Olive oil. shopping list
- For the sauce: shopping list
- • 6 garlic cloves. shopping list
- • 8 anchovy fillets in oil, drained. shopping list
- • 1 bunch of rosemary, leaves picked. shopping list
- • 1 cup dry white wine. shopping list
- • 1 cup white wine vinegar. shopping list
- • ¼ olive oil. shopping list
- • Zest and juice of 2 lemons. shopping list
How to make it
- Prep all your stuff: Slice, dice, measure, etc. Preheat the oven to 325F (165C).
- For the sauce:
- 1. Using a pestle and mortar, pound the garlic very well and add the anchovies. Pound some more, then add the rosemary and pound to a paste. Add the white wine, vinegar, olive oil, and lemon juice and zest. Mix well.
- 2. Have the flour ready on a plate. Season the meat, then dust with the flour and shake off the excess.
- 3. Heat the vegetable oil in a roasting pan on the stove.
- 4. Put in the goat and sauté on all sides until golden brown.
- 5. Add the sauce, baste the goat, cover with foil and transfer to the oven.
- 6. Cook for 20 minutes, then remove the foil for another 25 minutes, or until the meat is starting to caramelize.
- 7. Halfway through the baking, turn the meat over, being careful that the sauce doesn't burn or it will taste bitter – if it starts to dry out too much, add a little water.
- 8. At the same time as you remove the foil from the meat, put all the vegetables and the whole chilies on to an oven tray. Season, drizzle with olive oil, and put into the oven to roast for the rest of the cooking time.
- 9. When the goat is ready, lift it out of the roasting tin on to a warm plate, add the roasted vegetables and pour the sauce over the top.
- This dish doesn’t need much help. Crusty French or Italian bread is welcome See Photo. For a wine choose a robust read like Pinotage or Cune Rioja. See Photo
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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